Creamy Tuscan Prawns Recipe

There’s something utterly irresistible about Italian-inspired comfort food, and Creamy Tuscan Prawns capture that magic perfectly. This quick and easy dish brings together plump, juicy prawns bathed in a velvety sauce loaded with sun-dried tomatoes, fresh basil, and fragrant garlic. The best part? You can have this impressive and deeply flavorful dinner on your table in just 20 minutes! Rich, indulgent, with just the right balance of brightness and umami, Creamy Tuscan Prawns are simply made for busy weeknights when you crave something special without any fuss.

Ingredients You’ll Need

Here’s what makes these prawns special—and a few notes to make sure your results are perfect:

• Raw King Prawns/Shrimp: Look for peeled and deveined prawns for speed. Jumbo or regular sizes work; just make sure they’re thawed and dry before cooking for the best sear.
• Sun-Dried Tomato Oil: This adds a gorgeous depth and savory note. If you’ve run out, olive oil is always an easy swap.
• Salt & Black Pepper: Season the prawns generously for maximum flavor.
• Unsalted Butter: Gives that luxurious richness—never skip it!
• Garlic: Freshly minced for a punchy savoriness that is classic Tuscan.
• Smoked Paprika & Oregano: Add warmth, complexity, and a gentle smokiness.
• Tomato Puree/Paste: Intensifies that sun-dried tomato flavor, bringing a subtle sweetness and vibrant color.
• Chicken Stock: Keeps the sauce savory without overpowering the prawns. Fish stock works too if you want even more seafood flavor.
• Double/Heavy Cream: The backbone of that luscious, creamy consistency.
• Freshly Grated Parmesan: Melts into the sauce, giving nutty, salty goodness.
• Sun-Dried Tomatoes: Sliced thin so every bite gets the tangy-sweet chew.
• Fresh Basil: Don’t skip—this adds an unbeatable fresh aroma and makes the flavors pop.
• Baby Spinach Leaves: They melt effortlessly into the sauce, adding color and a touch of earthiness.
• Crusty Bread & Lemon Wedges (to serve): For mopping up the sauce and adding a bright hit of acidity at the end.

Variations

Tuscan Prawns are endlessly adaptable! Try some of these ideas next time:

• Swap the Protein: Use chicken, scallops, or even tofu—just cook longer for chicken and less for seafood!
• Make it Spicy: Add a tiny pinch of chili flakes alongside the paprika for gentle heat.
• Go Dairy-Free: Use coconut cream and nutritional yeast instead of cream and Parmesan for a lighter (yet still creamy) twist.
• Vegetarian Delight: Double the spinach and sun-dried tomatoes, and swap prawns for chickpeas or white beans.
• Play with Veggies: Add some mushrooms, zucchini, or roasted red peppers—just sauté them before the sauce for an extra boost.

How to Make Creamy Tuscan Prawns

Step 1: Prep the Prawns

Pat prawns dry very thoroughly—this is how you get that lovely golden sear. Toss them in sun-dried tomato oil, a generous pinch of salt and black pepper.

Step 2: Sear the Prawns

Heat a large skillet on high. Once smoking hot, arrange half the prawns in a single layer. Sear for 1 minute, flip, and cook another minute. Remove and repeat with the remaining batch. You’re looking for caramelized outsides and a faint “C” curl—no tighter!

Step 3: Build the Sauce

Drop the heat to medium. Melt the butter, then add the garlic, smoked paprika, and oregano. Sauté briefly until the kitchen smells amazing, about 30 seconds. Stir in tomato puree, fry for a minute—this gives the tomato richness a head start.

Step 4: Simmer the Cream

Pour in chicken stock and cream, then stir until smooth. Add Parmesan, sun-dried tomatoes, and basil. Let it gently simmer, stirring now and again, until the mixture thickens to your liking. It won’t take long!

Step 5: Wilt the Spinach

Add the baby spinach straight into the sauce, along with any juices left from the seared prawns. Stir until the spinach is just wilted—this takes barely a minute.

Step 6: Bring It All Together

Return the cooked prawns and their juices to the pan. Give everything a gentle mix so the prawns are blanketed in sauce.

Step 7: Taste & Serve

Check for seasoning and add a little extra salt or pepper if needed. Serve immediately with lemon wedges and plenty of crusty bread to mop up every last drop.

How to Serve

Creamy Tuscan Prawns are a showstopper in so many ways. Here’s how to make them shine even brighter:

• With Crusty Bread: Slice a fresh baguette or ciabatta for dunking—nothing beats soaking up that velvety sauce.
• Over Pasta: Toss with al dente tagliatelle, linguine, or even orzo for an all-in-one meal.
• With Steamed Rice: The fluffy simplicity lets the sauce’s flavor sing.
• Mashed Potatoes: For the coziest, ultra-indulgent twist.
• Fresh Lemon Wedges: Squeeze over just before serving—lemon’s brightness brings balance to the creamy richness.

Garnish with extra torn basil or a little more Parmesan for that final flourish.

Make Ahead and Storage

Storing Leftovers

Spoon any leftovers into an airtight container and refrigerate for up to 2 days. The flavors meld and taste even better the next day!

Freezing

While you can freeze leftovers, the cream sauce may separate a little on thawing. If you do freeze, wrap tightly and defrost overnight in the fridge.

Reheating

Warm gently in a saucepan over low heat, stirring frequently so the sauce stays creamy. Add a splash of stock or milk if needed to loosen the sauce. Avoid microwaving, as the prawns can go rubbery and the sauce may split.

FAQs

Final Thoughts

Creamy Tuscan Prawns is the kind of meal that makes you fall in love with cooking all over again—brimming with bold flavors, gorgeous textures, and a satisfaction that’s hard to beat. It’s so simple yet so rewarding, delivering luxurious taste in a fraction of the time. Give it a try, play with the variations, and don’t forget to share it with someone who appreciates a truly special dinner. Grab that skillet and treat yourself—you deserve it!

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